Calf’s-Liver Fain or Cake

Ingredients

• a small chopped onion
• a little melted bacon-fat
• 5oz. of lean bacon cut in dice
• 1lb. of liver cut in thin slices
• 1 teacupful of Madeira
• two whole eggs
• the yolks of four
• a bay-leaf
• a little thyme
• pepper to taste
• salt to taste
• spices to taste
• a few freshly-chopped trimmings of mushrooms
• some chopped trimmings of truffles

Method

1. 1

   Fry the onion in bacon-fat, then add the bay-leaf, thyme, bacon, and liver.

2. 2

   Season and fry until done.

3. 3

   Add mushrooms, truffles, and Madeira, boil quickly until reduced.

4. 4

   Cool, then mix with soaked bread, eggs, and seasonings.

5. 5

   Pass through a sieve, work with a spoon, and fill a buttered cylindrical mould.

6. 6

   Poach in a bain-marie for forty minutes, then serve with Madeira sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 91. The excerpt below is the record exactly as published.

pepper to taste. Mix the ingredients well, and bind them together with the beaten yolks of four eggs and the whites of two. Add grated breadcrumb to make the mixture consistent. Divide the mixture into small portions, roll them round, put them into a saucepan of boiling water, and boil them for thirty or thirty-five minutes. Serve the balls in a tureen with soup. Calf’s-Liver Broth. — Remove all the uneatable parts near the gall-bladder from a well-coloured Calf’s Liver, put it into a saucepan with Igall. of water, and boil for two hours, or until the liquor is reduced to half its original quantity. Add a small handful each of burnet-leaves, wild endive, water- cress, and chervil ; cover over the pan, remove it from the fire, and put the lid on it for ten minutes. Strain the broth through a fine sieve, and use lukewarm as desired. This is an excellent drink for persons in a high state of fever. Calf’s-Liver Fain or Cake.— (1) Put a small chopped onion in a frying-pan, with a little melted bacon-fat ; when fried, add a bay-leaf, a little thyme, 5oz. of lean bacon cut in dice, and lilb. of liver cut in thin slices; sprinkle pepper, salt, and spices over, and fry them. When the liver is done, put in a few freshly-chopped trimmings of mushrooms, some chopped trimmings of truffles, and 1 teacupful of Madeira. Boil quickly till reduced, then take the preparation off the fire, and leave it till cool. Put into a mortar a piece of bread, previously soaked in water, with a quarter of the quantity of the liver preparation, pound it, and then mix in gradually two whole eggs and the yolks of four

Cook this with the app: pantry check, scaling, and the assistant.